Oleic acid Content of Meats
(131 - 140)
2940 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
210 mg
(per 15 g edible portion)
Swine, Ham (chopped)
168 mg
(per 12 g edible portion)
Swine, Ham (boneless)
854 mg
(per 61 g edible portion)
Swine, Pork, large type breed (inside ham, lean, raw)
585 mg
(per 45 g edible portion)
Swine, Pork, medium type breed (picnic shoulder, lean, raw)
1034 mg
(per 110 g edible portion)
Cattle, Imported beef (rump, lean, raw)
530 mg
(per 100 g edible portion)
Swine, Pork, large type breed (fillet, lean, raw)
575 mg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
144 mg
(per 35 g edible portion)
Chicken, Offal (gizzard, raw)
123 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
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